SHELLS WITH MUSHROOMS AND SHRIMP
This is an easy meal to prepare and it is so good! Use small to medium sized shell pasta for the best results.
Provided by Bev I Am
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed.
- Meanwhile in a large skillet, melt butter over medium heat.
- Add garlic, saute 1 minute or until softened.
- Increase heat to medium high, add mushrooms and saute for 5 minutes or until tender.
- Add shrimp, saute for 3 minutes or until cooked through.
- Stir in chicken broth, salt and pepper.
- Bring to a boil; reduce heat and simmer 1 minute.
- Drain pasta; place in serving bowl and toss with cheese and parsley.
- Add mushroom-shrimp sauce; toss.
- Serve immediately.
SHRIMP STUFFED JUMBO PASTA SHELLS
Make and share this Shrimp Stuffed Jumbo Pasta Shells recipe from Food.com.
Provided by Chef Songull
Categories Pasta Shells
Time 35m
Yield 24 shells, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Melt butter in a 12" skillet.
- Sautee shrimp, mushrooms, and garlic just until the shrimp begins to turn pink (set aside).
- In a saucepan heat sour cream (but do not boil).
- Add to the sour cream the salt, pepper, paprika, and soy sauce and heat for just a minute or two (stirring constantly).
- Remove from heat a add the shrimp mixture.
- Cook pasta shells in boiling water until tender, drain and rinse with cold water until cooled.
- Fill shells with shrimp mixture, top with parmesan cheese.
- Broil until tops are golden brown and bubbling.
MUSHROOM-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
- Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
- Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
- Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams
FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
- Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
- In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
- Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.
SHRIMP, SCALLOP, AND MUSHROOM SAUTE
Make and share this Shrimp, Scallop, and Mushroom Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
- Add in shrimp; saute until they turn pink, about 3 minutes.
- With a slotted spoon, remove scallops and shrimp to a plate.
- Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
- Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
- Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
- Stir in parsley; serve immediately.
Nutrition Facts : Calories 251.1, Fat 8.2, SaturatedFat 4, Cholesterol 172.9, Sodium 325.6, Carbohydrate 7.7, Fiber 1.4, Sugar 2, Protein 33.5
MUSHROOM SHRIMP ALFREDO PASTA
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.
Provided by Ailea Clarkson
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
- Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
- Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.
Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g
SCALLOPS AND SHRIMP WITH MUSHROOMS
I took a recipe for scallops with mushrooms from Emeril Lagase, and I added shrimp plus made a few other minor changes. This is the WONDERFUL recipe that I developed.
Provided by Alan Leonetti
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season the scallops and shrimp with freshly ground pepper and set aside.
- In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
- Place the scallops in and DO NOT move them.
- Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
- In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
- Add shallots and saute until softened, about 3 to 4 minutes.
- Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
- Toss 3 to 4 minutes until softened.
- Add the shrimp.
- Add the vinegar and turn shrimp until they are pink.
- Then add the frisee or endive.
- Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
- Without turning the scallops, remove scallops and arrange 8 on each plate.
- Drizzle with olive oil and serve.
MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
- Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
- Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
- Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
- Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SPAGHETTI WITH SHRIMP AND MUSHROOMS
From Creative Everyday Cooking. "Tossing hot spaghetti with beaten egg adds richness---for a minimum of calories---to this simple pasta dish." Do - ahead: The shrimp can be shelled and deveined ahead. The mushrooms and scallions can be cut up ahead, and the beaten egg mixture can be prepared a short while before cooking. Submitted to www.recipezaar.com on Feb. 18, 2010.
Provided by Papa D 1946-2012
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
- Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
- Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
- In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the mushrooms and garlic and stir-fry until the mushrooms are almost limp, about 5 minutes.
- Add the remaining 1 tablespoon oil and the shrimp, stir-fry for 2 minutes. Add the scallions and stir-fry until shrimp turn pink about 2 minutes longer.
- Drain the pasta in a colander. Add the hot pasta to the beaten egg mixture and toss to cook the egg as well as coat the pasta. Add the shrimp-vegetable mixture and toss to distribute evenly. Serve hot.
ROASTED SHRIMP AND MUSHROOMS WITH GINGER AND GREEN ONIONS
Steps:
- Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
- Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.
- MORE INFO:
- If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein. Remove the vein, leaving the shell intact.
ALFREDO SHRIMP SHELLS
Premade Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. Serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert. -Gertrude Peischl, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup remaining sauce into a greased 8-in. square baking dish. , Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. , Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.
Nutrition Facts : Calories 322 calories, Fat 12g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1002mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
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